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Southwestern Corn Bread

 Southwestern Corn Bread
I found this recipe in a cookbook and lightened it up by using skim milk, less oil, egg whites and reduced-fat cheese. It's moist and mildly flavored with canned chilies. —Tena Edyvean of Rapid City, South Dakota
9 ServingsPrep: 15 min. Bake: 40 min.


  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 egg whites
  • 3/4 cup fat-free milk
  • 1/4 cup canola oil
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese
  • 1 can (4 ounces) chopped green chilies


  • Place corn in a food processor or blender; cover and process until
  • coarsely chopped. Set aside. In a bowl, combine the flour, cornmeal,
  • baking soda and salt.
  • In a small bowl, combine the egg, egg whites, milk and oil. Stir into
  • dry ingredients just until moistened. Add the cheese, chilies and
  • corn.
  • Pour into a 9-in. square baking dish coated with cooking spray. Bake
  • at 350° for 40-45 minutes or until a toothpick inserted near the
  • center comes out clean. Serve warm. Yield: 9 servings.
Nutritional Facts: One serving equals 243 calories,

2 of 2

Southwestern Corn Bread (continued)

Nutritional Facts: 10 g fat (3 g saturated fat), 33 mg cholesterol, 598 mg sodium, 30 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 fat.